Coconut Cake

1 box Cake mix, white

1 cup Coconut                                                           

1 1/2 cups Milk                 

1/2 cup Sugar

8 oz Cool whip

Bake cake according to box directions in 13x9 pan. Allow to cool for 15 minutes. Mix milk, sugar and 1/2 cup coconut to a boil, simmer for 1 minute then spoon on warm cake. Cool completely. Stir 1/2 cup coconut into whipped topping and spread over cooled cake. Chill overnight.

Turtles

14 oz Carmels

2 tbsp Evaporated milk

2 cups Nuts

1/2 lb Chocolate chips

Melt carmels and evaporated milk together in microwave for 3-4 minutes. Stir and add nuts. Melt chocolate chips in separate bowl. Butter wax paper on cookie sheet. Dip teaspoons of nut mix in chocalate and place on wax paper to set up.

Impossible Coconut Pie

2 cups Milk                                                                                    Preheat oven to 350

1 cup Coconut, flaked or shredded

3/4 cup Sugar

1/2 Bisquick mix

4 Eggs

1 1/2 tsp Vanilla

Grease 9" or 10" pie pan. In a bowl combine all ingredients, beat well or blend on high speed until thoroughly combined. Pour into prepared pan. Bake at 350 for 50-55 minutes or until knife inserted in center comes out clean.

Peanut Butter Pie

1/2 cup Peanut butter

1 cup Powdered sugar

1 box Vanilla Instant pudding (follow directions on box)

1 8" pie crust, baked

Whipped cream, optional

Combine peanut butter and powdered sugar, will be crumbly.  Put mixture in the bottom of a deep 8" baked pie crust. Save enough for topping. Pour pudding over crumbs. Top with whipped cream. Sprinkle crumbs over the top. Chill and serve.

Granny Cake

2 Eggs                                                                                              Preheat oven to 350

2 cups Flour

1 1/2 cups Sugar

1 tsp Salt

1 tsp Baking powder

1 tsp Baking soda

1 20 oz can Pineapple, crushed

1/2 cup Light brown sugar

1/2 cup Pecan pieces

Mix first 7 ingredients together and pour in a greased and floured 13x9x2 pan. Sprinkle with brown sugar and nuts. Bake at 350 for 40 minutes.

Topping

3/4 cup Milnot
1 cup Sugar
1 stick Margarine
1 tsp Vanilla

Mix together in a saucepan and slowly bring to a boil. Pour over the cake right after removing from oven.

Banana Split Cake

Layer 1- 2 cups Graham Crackers (about 30 crushed)
                1 stick Margarine

               1/4 cup Sugar

Mix: Spread in 13x9 pan

Layer 2- 2 cups Powdered sugar

                 1 stick Margarine

Beat with mixer and spread over Layer 1

Layer 3- 3 or 4 Bananas, sliced

Layer 4- 20 oz Crushed pineapple, well drained

 Layer 5- 9 oz Cool whip tub

Layer 6- Cherry and nuts, optional
Other options, chocolate graham crackers and a layer of sliced strawberries might give a more banana split flavor. Also, drizzling chocolate syrup on top will give a little different flavor.

Pistachio Pudding Cake

1 pkg Pistachio instant pudding (4 serving size)                          Preheat oven to 350
1 pkg Yello cake mix

1/2 tsp Almond extract
4 Eggs
1 1/4 cups water
1/2 cup oil
7 drops Green food coloring

Combine all ingredients in large mixer bowl. Blend then beat at medium speed for 2 minutes. Pour into greased and lightly floured 10" tube or bundt pan. Bake at 350 for 50-55 minutes or until cake springs back. Cool in pan for 15 minutes.

Topping

1 1/2 cups Milk, cold
1 pkg Dream whip
1 pkg Pistachio instant pudding

Whip together and add nuts, if desired.

Japanese Fruit Pie

1 stick Butter, softened                                                              Preheat oven to 325
2 Eggs

1 cup Sugar

1 tbsp Vinegar

1/2  cup Coconut

1/2 cup Raisins

1/2 cup Nuts, chopped

Beat the butter, eggs, sugar and vinegar together. Mix in remaining ingredients. Pour into unbaked pie shell. Bake at 325 for 40 minutes.

Brown Sugar Chews

2 Eggs                                                                                             Preheat oven to 350

2 cups Brown sugar (packed)
2 tsp Vanilla
1 cup Flour
1/2 tsp Baking soda
1 1/2 cup Nuts
1/2 tsp Salt

Mix together eggs, brown sugar and vanilla. Then add flour, salt, and baking soda. Then add nuts. Spread mixture on well greased slab cookie pan. Bake at 350 for 18 to 20 minutes.

Sunrise Cherry Pie

8 1/4 oz can Crushed Pineapple
8 oz pkg Cream cheese, softened
1/2 tsp Vanilla
21 oz can Cherry pie filling
1 cup Heavy cream
1/4 cup Powdered sugar
6 oz Graham cracker crust

Drain pineapple, reserve 2 tbsp of the syrup. Combine cream cheese, vanilla and syrup until blended. Stir in 1/4 cup pineapple and 1/2 cherry pie filling. Add sugar to cream, beating until soft peaks form. Fold into cheese mixture. Pour into crust. Top with remaining pineapple and pie filling. Chill.

3 Minute Yogurt Pie

2- 8 oz containers Strawberry Yogurt
1- 8-9 oz Cool whip
1 Graham cracker crust
4 Strawberries, sliced

Fold strawberry yogurt and cool whip together and spoon into graham cracker crust. Freeze until firm, about 4 hours. Remove from freezer 30 minutes before serving and place in refrigerator. Garnish with sliced strawberries.

Snickerdoodles

I cup Shortening (-2 Tbsp)                                                             Preheat oven to 375
1 1/2 cups Sugar
2 Eggs
2 3/4 cups Flour
2 tsp Cream of tarter
1 tsp Baking soda
1/2 tsp Salt

Cream together chortening and sugar. Add eggs and beat well. Add dry ingredients and mix well. Form into 1 inch ball. Roll in mixture of 4 tsp sugar and 4 tsp cinnamon. Bake at 375 for 10 minutes.

Magic Cookie Bars

1/2 cup Butter or margarine                                                       Preheat oven to 350
1 1/2 cups Graham cracker crumbs

1 (6 oz) pkg Semi-sweet chocolate chips

1 (14 oz) can Eagle brand milk

1 1/3 cups Flaked coconut

1 cup Chopped nuts

In 13x9 baking pan melt margarine in oven. Sprinkle graham cracker crumbs over the margarine. Pour Eagle brand milk evenly over crumbs. Top with remaining ingredients and press down. Bake 25-30 minutes or until lightly browned. Cool, chill if desired. Cut into bars. Store loosely covered at room temperature. May substitute half the chocolate chips for butterscotch chips for a richer taste.

Peach Cake

1 large can Sliced Peaches with juice                                         Preheat oven to 350
1 box White cake mix

1 stick Margarine, cut in pieces

1/4 cup Coconut or 1/2 cup Chopped nuts

Pour sliced peaches with juice in 13x9 cake pan. Sprinkle white cake mix over the peaches. Spread the slices of margarine over the cake mix. Sprinkle coconut or chopped

nuts over the top. Bake for 55-60 at 350. Serve warm and top with whipped cream, if desired.

Creamy Ice Cream Pie

2 cups Cold milk
1 1/2 cups Vanilla ice cream, softened
2 pkgs Banana cream instant pudding
1 Graham cracker crust

Blend milk and ice cream in a bowl. Add pie filling mix. Beat 1 minute. Pour in shell. Chill until set (about 1 hour)

May garnish with whipped cream and nuts. Sliced strawberries make a nice topping and you can use a chocolate crust to make this more like a banans split.

Date Balls

1/2 cup Margarine
1 1/2 cups Sugar
2 cups Dates

Mix together and cook in sauce pan until dates are dissolved. Stiring constantly.

Add

2 beaten Eggs

1/4 tsp Salt

1 tsp Vanilla
2 tsp Milk

cook 2 minutes

Add
4 cups of Rice crispies
3/4 cups nuts

Mix it all together and make into balls. Roll the balls in coconut.

Dump Cake

Dump: 1 can (20 oz) crushed pineapple in 13x9x2 ungreased pan. Spread evenly.
Dump: 1 can (21 oz) cherry pie feeling. Spread over above.
Dump: 1 box yellow cake mix over the filling.
Dump: 1 cup chopped pecans over cake mix.
Dump: 2 sticks (sliced) butter or margarine over pecans.

Bake: 1 hour at 350

Topping: Spread whipped cream over the top and serve slightly warm.

No Bake Cookies

1 stick Butter
2 cups Sugar
1/2 cup Cocoa
1/2 cup Milk
1/4 tsp Salt

Boil above ingredients for 1 minute on medium heat. Then add:

1 cup Peanut butter
1 tsp Vanilla
3 cups Oats

Drop by teaspoon on waxed paper.

Fruit Cocktail Cake

1 box Yellow cake mix                                                                     Preheat oven to 350
3 Eggs

1/3 cup Oil

2 cups Fruit cocktail (not drained)

Combine all ingredients. Beat well. Bake 35-40 mins at 350

Frosting

1 stick Butter or margarine

1 cup Sugar2/3 cup Evaporated milk
1 tsp Vanilla
1 cup Coconut
1/2 cup Chopped nuts

Combine butter, sugar and milk in a saucepan. Bring to boil and cook for 3 minutes, Remove from heat and stir in vanilla, coconut and nuts. Cool in refrigeratir before putting on cake.

Sloppy Pineapple Cake

2 cups Sugar                                                                                   Preheat oven to 350
2 Eggs

2 cups Flour

2 tsp Soda

Dash of salt

1 No.2 can of crushed pineapple

Mix all ingredients together and bake at 350 for 35-40 mins ib a 13x9 pan.
Icing

1 stick Margarine
1 cup Sugar
1 tsp Vanilla
2/3 cup Canned milk

Boil ingredients together for 5 minutes and let cool. Pour over the cake after cake has cooled for 5 minutes.